Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the halved cherry tomatoes, olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using). Toss until the tomatoes are well coated.

Spread the tomato mixture evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.

While the tomatoes are roasting, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.

Once the tomatoes are done, remove them from the oven and add the roasted mixture to the cooked pasta. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

Stir in the fresh basil, grated Parmesan cheese, and balsamic vinegar. Mix well and adjust seasoning if needed.

Serve immediately, garnished with additional basil and Parmesan if desired.